These Chocolate Chouquettes are piped into balls and topped with pearl sugar, and in this recipe cocoa powder is added for extra flavour. These delicious bite-sized treats made from choux pastry are delicious served with whipped cream and drizzled with warm chocolate sauce.
Chocolate Chouquettes with Pearl Sugar Recipe
Makes 26
Ingredients:
100g all-purpose flour
50g cocoa powder
75g butter
1 tsp white sugar
150ml water, 1 tsp extra for brushing
2 eggs
1 egg white
1 egg, extra for brushing
1-2 tbsp pearl sugar
Method:
Preheat the oven to 200°C (180°C fan forced). Line a baking tray with baking paper.
Mix flour and cocoa in a small bowl. Place butter and sugar in a saucepan and add the water. Heat until the first bubble appears. Remove the saucepan from the heat and quickly stir in the flour and cocoa mixture with a wooden spoon. Stir vigorously until the dough comes together. Return the pan to the stove and stir vigorously for another 2 minutes over medium heat.
Transfer the dough to a bowl. Beat with an electric mixer until the dough has cooled slightly.
Beat together the eggs and extra egg white in a small bowl.
Gradually beat the eggs into the dough, a little at a time, stirring vigorously between each addition. Work the mixture into a pipeable dough.
Fill a piping bag with the dough and pipe 26 small balls with about 5cm of space between them on the baking paper. Smooth the tops of the balls slightly with damp fingers.
Beat the extra egg and 1 tsp water together. Brush the balls with the egg mixture and sprinkle with pearl sugar.
Bake in the middle of the oven for about 10 minutes. Lower the oven temperature to 175°C (155°C fan forced) and bake for an additional 15-20 minutes or until the pastries are golden brown.
Cool on the baking tray and then transfer to a wire rack to cool completely.
